Seared Scallops with Wine Cream Sauce on Wilted Spinach

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Seared Scallops with Wine Cream Sauce on Wilted Spinach. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Seared Scallops with Wine Cream Sauce on Wilted Spinach is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Seared Scallops with Wine Cream Sauce on Wilted Spinach estimated approx 1 hour+.

To get started with this recipe, we must prepare a few components. You can cook Seared Scallops with Wine Cream Sauce on Wilted Spinach using 25 ingredients and 20 steps. Here is how you cook it.

Just something I came up with today but probably not unique.

Ingredients and spices that need to be Take to make Seared Scallops with Wine Cream Sauce on Wilted Spinach:

1. the wilted spinach
2. 5 oz baby spinach
3. 2 slices bacon
4. 1 Tbs butter
5. 1 garlic, minced
6. 1 small shallot, minced
7. 1/4 tsp Kosher Salt
8. a few grinds of pepper
9. freshly grated nutmeg
10. 2 tsp lime juice
11. the cream sauce
12. 3 Tbsp. Butter divided into 2 Tbsp. and 1 Tbsp
13. 1 small Shallot chopped
14. 1 small Garlic, minced
15. 1/2 tsp grated Lemon peel
16. 4 oz White Wine
17. 2 teaspoons freeze-dried Parsley or about 1/2 tsp dried
18. 2 oz heavy Cream or half & half
19. 1 squeeze half a Lemon
20. salt and pepper to taste
21. the seared scallops
22. 2 tsp Olive Oil
23. 2 tsp Butter
24. Salt and Pepper
25. 8 oz Sea Scallops

Instructions to make to make Seared Scallops with Wine Cream Sauce on Wilted Spinach

1. The wilted spinach
2. In a large skillet, cook the bacon until crisp, remove with a slotted spoon and drain on a paper towel. Then crumble. RESERVE 1/2 FOR THE SCALLOPS.
3. Drain off most of the grease and add one Tbs butter.
4. Add the shallots, garlic, salt, pepper, and nutmeg to the pan and gently saute until Shallots are translucent.
5. Add the spinach and tossed umtil lightly wilted, then mix in 1/2 the bacon bits.
6. Drizzle with lime juice and arrange on heated plates and keep warm as you prepare the sauce and scallops.
7. The cream sauce
8. Saute the garlic and shallot in 2 Tbs butter for 2-3 minutes.
9. Add the white wine, grated lemon peel, and parsley.
10. Bring to a high simmer and cooked down by about 1/2 or more
11. While whisking, add the cream a little at time, then simmer down until lightly thickened.
12. Add a squeeze of lemon juice, stir and taste for salt and pepper.
13. Just before serving, whisk in the remaining butter and set keep warm as you prepare the scallops.
14. The seared scallops
15. Thoroughly dry the Scallops, lightly season with salt and pepper. The scallops must be dry to sear properly.
16. Add the oil to a 12 to 14-inch saute pan on medium high heat.
17. Once the oil is quite hot add the butter and when melted, add the scallops
18. Sear the scallops for 2-3 minutes on each side. Cook less for thin ones.
19. Remove, arrange on top of the Spinach, spoon the Sauce over all and sprinkle with remaining bacon bits.
20. Serve with a good, dry White Wine. We prefer Chardonnay.

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